Roasted Beetroot and Feta Salad with Walnuts

Step by step

1. 1

   Preheat your oven to 200°C (180°C fan). Toss the beetroot wedges with 2 tablespoons olive oil and a pinch of salt in a roasting tin. Roast for 30– 35 minutes, turning halfway, until tender and slightly caramelised at the edges. Leave to cool.

2. 2

   While the beetroot roasts, toast the walnut halves in a dry frying pan over medium heat for 3– 4 minutes until fragrant. Set aside to cool, then roughly chop.

3. 3

   In a small bowl or jar, whisk together the honey, Dijon mustard, red wine vinegar and 3 tablespoons extra virgin olive oil until smooth and emulsified.

4. 4

   Arrange the rocket on a large serving platter. Top with the cooled roasted beetroot, crumbled feta and toasted walnuts.

5. 5

   Drizzle the honey mustard dressing over the salad and serve immediately, or store the dressed salad in the fridge for up to 2 hours before serving.